Sourdough Banana Bread Recipe

5 from 4 votes

Sourdough Banana Bread Recipe

Use your unfed starter and overripe bananas to make this moist banana bread recipe. This quick bread recipe comes together in one bowl and in less than 2 hours.

Prep Time20

Cook Time50

Total Time1 10

Course: Breakfast, Dessert

Cuisine: American

Servings: slices

Calories: 264kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

340 grams overripe bananas about 3 to 4
100 grams cane sugar
150 grams brown sugar
8 grams vanilla extract
2 eggs
113 grams sourdough discard
2 grams baking soda
7 grams salt
¼ teaspoon nutmeg grated
180 grams all-purpose flour
113 grams oil neutral-flavored, plus more for greasing tin

Metric - US Customary

Instructions

Prep: Preheat the oven to 375 F. Grease an 8 by 4 inch loaf pan and line with parchment paper. Set aside.
Mash bananas: Add bananas in a large mixing bowl. Mash bananas using a whisk.
340 grams overripe bananas
Make the batter: Whisk mashed banana, sugars and vanilla extract together until sugars are fully dissolved, a few lumps of bananas are fine.
100 grams cane sugar, 150 grams brown sugar, 8 grams vanilla extract
Add the eggs in one at a time, waiting until each one is incorporated before adding the next.
2 eggs
Whisk in the sourdough discard, baking soda, salt and nutmeg until the discard has fully dissolved into the batter, otherwise you may end up with gummy spots in your banana bread.
113 grams sourdough discard, 2 grams baking soda, 7 grams salt, ¼ teaspoon nutmeg
Fold a third of the flour into the wet ingredients. Add in another third of the flour and stir until only a few dry bits of flour remain.
180 grams all-purpose flour
Add the last third of the flour in, and continue stirring while you slowly drizzle in the oil. Gently fold the batter until the oil is incorporated. Don’t over mix or your banana bread may turn out gummy.
113 grams oil
Bake the loaf: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until the loaf is golden brown and toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 15 minutes before turning it out gently on a wire rack.
Enjoy and store: Serve once it has cooled slightly. Store any leftovers in an airtight container at room temperature for up to 5 days.

Notes

This loaf can be baked in an 8 by 5 inch loaf pan or 9 by 4 inch Pullman pan.
Use heavily spotted or brown bananas for the best results.
Both active starter and sourdough discard will work for this recipe.
Don't open the oven door while your banana bread bakes. If you open the oven door while your loaf is baking, it will result in a rapid loss of heat from the oven. If your loaf isn't fully baked, it may sink and turn dense and gummy.

Nutrition